If you have ever found yourself with extra mashed potatoes lingering in the fridge, wait until you try this irresistible Leftover Mashed Potato Cakes Recipe. These golden, crispy cakes transform simple leftover mash into bite-sized treasures that are packed with cheesy goodness and a fresh hint of parsley. Perfect as a snack, side, or even a light meal, this recipe brings new life to what many consider a leftover afterthought, delivering comfort food with a crunch that’s hard to beat.
Ingredients You’ll Need
These ingredients are incredibly straightforward but essential to achieving the perfect balance of flavor, texture, and color in your potato cakes. Each component plays a vital role, from the creamy base of mashed potatoes to the crispy breadcrumb crust.
- 2 cups mashed potatoes: The creamy base that forms the heart and soul of these cakes.
- 1 egg: Acts as a binder to keep everything together while cooking.
- 1/2 cup shredded cheddar cheese: Adds melty richness and a sharp flavor contrast.
- 1/4 cup all-purpose flour: Helps firm up the mixture for easy shaping.
- 1 tablespoon fresh parsley, chopped: Brings a pop of color and fresh herbal notes.
- 1/2 cup plain breadcrumbs: Coats the cakes for that irresistible golden crunch.
- 3-4 tablespoons olive oil: For perfectly frying the cakes to a crisp finish.
How to Make Leftover Mashed Potato Cakes Recipe
Step 1: Mix the Ingredients
Begin by combining the mashed potatoes, egg, shredded cheddar cheese, flour, and chopped parsley in a big mixing bowl. This is where the magic starts: the flour and egg give structure while the cheese and parsley lift the flavor and visual appeal.
Step 2: Form Potato Balls
Using a ¼ cup measuring cup, scoop up the mashed potato mixture and gently roll it into a ball. This size helps the cakes cook evenly and makes them perfect little bites. Repeat until you’ve used up all the mixture.
Step 3: Coat with Breadcrumbs
Pour your breadcrumbs into a shallow bowl. One by one, press each potato ball lightly into the breadcrumbs, shaping them into small, flat cakes as you coat both sides evenly. This breadcrumb coating is crucial for that sought-after crisp exterior.
Step 4: Heat Your Skillet
Place a large skillet over medium heat and add 2 tablespoons of olive oil. Wait for the oil to shimmer – this means it’s ready to crisp up your cakes beautifully. If you sprinkle a tiny drop of water into the skillet, it should sizzle, confirming the perfect temperature.
Step 5: Fry the Cakes Until Golden
Fry the leftover mashed potato cakes in batches of two or three so they don’t overcrowd the pan. Cook each side for about 3 to 4 minutes, or until you see a golden brown crust forming. Add more olive oil between batches if needed to keep those cakes crispy and delicious. When done, transfer them to a paper-towel-lined plate to drain excess oil.
How to Serve Leftover Mashed Potato Cakes Recipe
Garnishes
These cakes are fantastic on their own, but adding a dollop of sour cream or a spoonful of your favorite sauce – think tangy aioli or spicy ketchup – takes them to another level. Fresh parsley sprinkled on top brightens the dish and adds a lovely fresh note.
Side Dishes
Serve alongside a crisp green salad or roasted veggies to turn these cakes into a well-rounded meal. They also pair wonderfully with eggs for brunch or as a snack alongside soup for a comforting fall dinner.
Creative Ways to Present
Elevate your presentation by stacking the cakes like mini towers and drizzling with a herb-infused oil or sprinkling with microgreens. For a party, place toothpicks in them for easy grab-and-go finger food that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mashed potato cakes, simply cool them completely and store in an airtight container in the refrigerator for up to 3 days. They maintain their texture beautifully when reheated properly.
Freezing
These cakes freeze surprisingly well! Lay them on a baking sheet in a single layer and freeze until firm, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 2 months without losing that delightful crispness.
Reheating
For perfectly reheated leftover mashed potato cakes, avoid the microwave which can make them soggy. Instead, reheat them in a skillet over medium heat with a little oil, flipping to crisp both sides again. Alternatively, reheat in a preheated oven at 375°F (190°C) on a baking sheet for 10–12 minutes.
FAQs
Can I use instant mashed potatoes for this recipe?
While fresh mashed potatoes work best for texture and flavor, instant mashed potatoes can be used in a pinch. Just make sure they’re not overly runny so the cakes hold their shape well.
What can I add to the cakes for extra flavor?
Feel free to mix in finely chopped onions, garlic powder, or even cooked bacon bits before shaping the cakes. Herbs like chives or thyme also add a wonderful aroma and taste.
Can these potato cakes be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs to keep the recipe safe for gluten-sensitive diets.
Is olive oil the best choice for frying?
Olive oil provides a nice flavor and is a healthy option, but you can also use vegetable or canola oil for frying if you want a neutral taste or higher smoke point.
How do I prevent the cakes from falling apart?
Make sure your mashed potatoes aren’t too watery and mix in the egg and flour thoroughly to bind the mixture. Refrigerating the formed cakes for 15-20 minutes before frying can also help them hold together better.
Final Thoughts
This Leftover Mashed Potato Cakes Recipe is one of those kitchen triumphs that turns a simple leftover into something crave-worthy and shareable. Whether you’re feeding family or surprising guests, these cakes add a golden touch to your meal. Don’t hesitate to try this recipe soon—it’s a warm, comforting hug for your taste buds and an excellent way to enjoy leftovers like never before.
Print
Leftover Mashed Potato Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Leftover Mashed Potato Cakes are a delicious way to transform your leftover mashed potatoes into crispy, golden patties with a cheesy, savory flavor. Coated in breadcrumbs and pan-fried to perfection, they make a perfect snack or side dish that is quick and easy to prepare.
Ingredients
Main Ingredients
- 2 cups mashed potatoes
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 tablespoon fresh parsley, chopped
Coating
- 1/2 cup plain breadcrumbs
Cooking
- 3–4 tablespoons olive oil
Instructions
- Prepare the mixture: In a mixing bowl, combine the mashed potatoes, egg, shredded cheddar cheese, all-purpose flour, and chopped fresh parsley. Mix thoroughly until all ingredients are evenly incorporated into a smooth, consistent mixture.
- Form potato balls: Using a ¼ cup measuring cup, scoop out the mashed potato mixture and shape each portion into a ball. Continue this process until all the mixture is divided into evenly sized balls.
- Coat with breadcrumbs: Pour the plain breadcrumbs into a small bowl. Lightly press each mashed potato ball into the breadcrumbs, flattening it into a small cake shape and coating both sides evenly. Repeat until all cakes are coated.
- Heat the skillet and oil: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until it is shimmering and hot enough to sizzle when a drop of water is added.
- Fry the potato cakes: Add the potato cakes to the skillet in batches of 2 or 3, ensuring not to overcrowd the pan. Cook each side for 3 to 4 minutes until golden brown and crispy. Flip carefully to cook the other side. Add additional olive oil between batches if necessary.
- Drain and serve: Once cooked, transfer the potato cakes to a paper towel-lined plate to absorb excess oil. Serve warm with sour cream or your favorite dipping sauce.
Notes
- For crispier cakes, press them firmly into the breadcrumbs to ensure a good coating.
- You can add other herbs or spices to the mixture like garlic powder or paprika for extra flavor.
- Use leftover mashed potatoes that are well-seasoned for best taste.
- These cakes reheat well in a skillet or oven to maintain crispiness.
- Make sure the oil is hot enough before frying to prevent soggy cakes.
